Prep the wings: Pat wings very dry with paper towels. Excess moisture keeps them from crisping. If whole, cut at the joints into flats and drumettes; discard wing tips or save for stock.

Season for crispness: In a large bowl, toss wings with 1–2 tablespoons oil, 1 tablespoon baking powder, 1 tablespoon cornstarch, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon black pepper. Coat evenly.

Preheat the air fryer: Set to 390–400°F (200–205°C) for 5 minutes. A hot basket helps the skins sear right away.

Arrange and cook: Place wings in a single layer, not touching. Cook 18–22 minutes total, flipping halfway. For extra crisp, cook 2–4 more minutes at the end. Internal temp should reach 165°F.

Make your sauces while wings cook:

Buffalo: Melt 3 tablespoons butter. Stir in 1/3 cup hot sauce and 1 teaspoon honey or brown sugar. Add a pinch of garlic powder. Keep warm.

BBQ: Warm 1/2 cup BBQ sauce with 1 tablespoon honey and a splash of apple cider vinegar. Simmer 2 minutes to thicken slightly.

Garlic Parmesan: Melt 3 tablespoons butter. Add 2–3 minced garlic cloves; cook 30–60 seconds until fragrant. Off heat, stir in 1/3 cup finely grated Parmesan and a squeeze of lemon.

Lemon Pepper: Mix 2 teaspoons lemon zest, 1 teaspoon lemon pepper seasoning, 1 tablespoon melted butter or oil, and a pinch of salt. Add a squeeze of fresh lemon juice to taste.

Toss to coat: Transfer cooked wings to a large bowl. Add your sauce and toss quickly to coat. For ultra-crispy Buffalo or BBQ wings, air fry sauced wings for 1–2 extra minutes.

Garnish and serve: Finish Buffalo with chopped parsley. BBQ loves a sprinkle of green onion. Garlic Parm gets extra Parmesan and parsley. Lemon Pepper gets more zest and cracked pepper. Serve with ranch or blue cheese, celery, and carrots.